Soft Homemade French Bread Recipe That Tastes Like a Bakery Loaf

If you’ve ever torn into a bakery loaf and thought, “Why can’t my homemade bread do that?” this is your moment. This soft homemade French bread is pillowy on the inside, lightly crisp on the outside, and gives you that classic slice-and-swoon vibe without fancy equipment.

It’s the kind of loaf that makes sandwiches feel upgraded, turns soup nights into an event, and somehow disappears the second it hits the counter. Let’s bake.

Why You’ll Love This

This recipe is beginner-friendly but still delivers bakery-style results: a soft, fluffy crumb, a golden crust, and that subtle “real bread” flavor from a simple rise. It’s reliable, cozy, and way cheaper than grabbing a loaf every week.

Ingredients

2 1/4 teaspoons active dry yeast (1 packet)
1 1/4 cups warm water (about 105–110°F)
1 tablespoon granulated sugar
2 tablespoons olive oil (or neutral oil)
1 1/2 teaspoons kosher salt (or 1 teaspoon fine salt)
3 to 3 1/2 cups all-purpose flour, plus more for dusting
1 egg white (for egg wash, optional but very bakery)
1 tablespoon water (to mix with egg white)

How to Make It

Wake up the yeast. In a large bowl (or stand mixer bowl), stir together warm water and sugar. Sprinkle yeast over the top and let it sit 5–10 minutes until foamy. If it doesn’t foam, your yeast may be old or the water was too hot/cold.
Mix the dough. Add olive oil and salt. Stir in 3 cups flour and mix until a shaggy dough forms. If it’s super sticky, add flour 1 tablespoon at a time (up to 1/2 cup more).
Knead until smooth. Knead by hand on a lightly floured surface for 8–10 minutes (or 5–7 minutes with a dough hook) until the dough is smooth, elastic, and bounces back when you press it. It should feel soft, not dry.
First rise. Place dough in a lightly oiled bowl, turn once to coat, cover, and let rise 60–90 minutes, or until doubled in size.
Shape the loaf. Punch down gently and turn out onto a lightly floured surface. Pat into a rectangle, then roll up tightly from the short end like a jelly roll. Pinch the seam closed and tuck ends slightly. Place seam-side down on a parchment-lined baking sheet.
Second rise + preheat. Cover loaf loosely and let rise 30–45 minutes until puffy. Meanwhile preheat oven to 375°F.
Score and glaze. If using egg wash, whisk egg white with 1 tablespoon water and brush over the loaf. Use a sharp knife to make 3–4 diagonal slashes across the top (about 1/4-inch deep).
Bake. Bake 22–28 minutes, until golden brown and the loaf sounds hollow when tapped. For extra accuracy, the center should be around 190–200°F on an instant-read thermometer.
Cool (the hardest part). Transfer to a cooling rack and let cool at least 20 minutes before slicing so the crumb sets up and stays soft.

Tips for the Best Results

Measure flour the smart way: spoon flour into your measuring cup, then level. Too much flour = dense loaf.
Use warm (not hot) water: aim for 105–110°F. Hotter can weaken yeast, cooler slows the rise.
Knead until elastic: the dough should stretch a bit without tearing. Under-kneading makes bread heavy.
Don’t rush the rise: if your kitchen is cool, rising can take longer. Look for “doubled,” not the clock.
For a softer crust: brush the hot loaf with a little melted butter right when it comes out.
For a crispier bakery crust: place a small metal pan on the bottom rack and pour in 1 cup hot water when you put the bread in (carefully).
Slice with a serrated knife: you’ll get clean slices without squishing the soft center.

Variations

Garlic herb loaf: mix 1 teaspoon garlic powder and 1 teaspoon Italian seasoning into the flour, then brush with butter and sprinkle parsley after baking.
Seeded top: after egg wash, sprinkle sesame seeds or poppy seeds on top before baking.
Whole wheat blend: swap in 1 cup whole wheat flour for 1 cup all-purpose. Add 1 extra tablespoon water if the dough feels tight.
Mini loaves: divide dough into 2 smaller logs and bake 18–22 minutes. Perfect for gifting or freezing.
“Dinner bread” twist: shape into a wider oval and serve with whipped butter and flaky salt like you’re hosting a bistro night.

Storage & Reheating

Store cooled bread in a bread bag or tightly wrapped at room temperature for up to 2 days (it’s best day 1). For longer storage, slice and freeze up to 2 months. Reheat slices in a toaster, or warm a whole loaf at 350°F for 8–12 minutes (wrap in foil for softer crust, unwrap for the last 2 minutes if you want it slightly crisp).

FAQ

Why is my French bread not as soft as a bakery loaf?

The most common reasons are too much flour (dry dough), not enough kneading, or overbaking. Keep the dough soft and slightly tacky, knead until elastic, and pull it when it’s golden and around 190–200°F inside. Brushing with butter after baking also boosts softness.

Can I make this dough ahead of time?

Yes. After the first rise, shape the loaf, cover tightly, and refrigerate overnight. Let it sit at room temperature 30–60 minutes until puffy, then score and bake as directed. The slow chill can even improve flavor.

Do I have to use egg wash?

Nope. Egg wash gives that shiny, bakery-style finish and deeper golden color, but the bread will still be delicious without it. If you want a middle option, brush with a little milk or melted butter instead.

How do I know when the bread is fully baked?

Look for a deep golden top, a hollow sound when you tap the bottom, and (best option) an internal temperature of 190–200°F. If the outside browns too fast, tent loosely with foil for the last few minutes.

Can I use bread flour instead of all-purpose?

Yes. Bread flour will give a slightly chewier texture and a bit more structure. Start with the same amount, but hold back a few tablespoons and add only if needed since bread flour can absorb more water.